Chicken & Apple Sausage Crescent Rolls
40 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 20 min | 40 min |
Introduction
These chicken and apple sausage crescent rolls are buttery, savory, and just a little bit sweet in every bite.
They make an easy, crowd-pleasing option for game day, holiday brunch, or a cozy appetizer night at home.
Smoky sausage, Dijon mustard, and thyme tucked inside flaky crescent dough feel comforting but still a little special.
Ingredients (8 servings)
Ingredients
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How to Make Chicken & Apple Sausage Crescent Rolls
-
Preheat oven and prepare baking sheet
Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.
-
Cook the sausage filling
Heat the olive oil in a medium skillet over medium heat.
Remove the casings from the sausages if needed, then crumble or slice them into small pieces.
Add the diced onion and cook, stirring often, until softened and lightly golden, about 3 to 4 minutes.
Add the sausage, breaking it up with a spatula, and cook until browned and heated through, about 4 to 5 minutes.
Stir in the dried thyme and Dijon mustard until everything is evenly coated, then remove the pan from the heat.
Let the sausage mixture cool for 5 minutes so it does not melt the crescent dough.
-
Prep and fill the crescent dough
Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
Place the triangles on the prepared baking sheet with the widest end closest to you.
Divide the sausage mixture evenly among the triangles, spooning it along the wide end of each piece.
-
Roll and brush with egg
Starting at the wide end, roll each triangle up toward the point, tucking in any filling that tries to escape.
Arrange the rolls seam-side down on the baking sheet, leaving a little space between each one.
Brush the tops lightly with the beaten egg, making sure not to let it drip down onto the pan too much.
-
Bake and serve
Bake for 11 to 13 minutes, or until the rolls are puffed and a deep golden brown on top.
Let them cool on the pan for 5 minutes, then serve warm while the centers are still juicy.
Substitutions
- Chicken & apple sausage -> turkey sausage plus diced apple
- Use mild smoked turkey sausage and stir in a few tablespoons of finely diced apple with the onions. You will keep that sweet-savory vibe with a slightly leaner, lighter filling.
- Crescent roll dough -> puff pastry
- Swap the crescent dough for thawed puff pastry cut into triangles of similar size. The rolls will bake up taller and flakier, with more of a bakery-style crunch.
- Dijon mustard -> honey mustard
- Honey mustard gives a slightly sweeter, rounder flavor that pairs nicely with the apple notes in the sausage. It also helps the filling feel a little more kid-friendly.
Tips
- Keep the dough cold
- If your kitchen is warm, only unroll the dough right before filling so it stays easy to handle and flaky.
- Do not overfill the rolls
- A heaping tablespoon of filling per triangle is plenty; too much can cause the rolls to burst or leak.
- Use parchment for easy cleanup
- Parchment paper prevents sticking and catches any juices, keeping the bottoms crisp instead of greasy.
- Brown the sausage well
- Let the sausage develop some color in the pan, because those browned bits add a lot of flavor to the filling.
- Rotate the pan if needed
- If your oven has hot spots, rotate the baking sheet halfway through so every roll browns evenly.
Nutrition Facts *
| Energy | 168 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 7 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I assemble these crescent rolls ahead of time?
- You can cook the sausage mixture up to 2 days ahead and keep it chilled in an airtight container. For the best puff, assemble and bake the rolls right before serving, since the dough softens as it sits. If you must assemble early, cover the tray loosely and refrigerate for up to 2 hours before baking.
- How do I keep the bottoms from getting soggy?
- Make sure the sausage mixture is not too greasy; drain off any excess fat before adding the mustard. Bake on the lower-middle rack so the heat reaches the bottoms well. Let the rolls rest briefly on a wire rack after baking rather than sitting on the hot pan too long.
- My crescent rolls keep popping open; what am I doing wrong?
- They may be overfilled or rolled too tightly, which pushes the seams apart as the dough puffs. Use slightly less filling and be sure the point is tucked under the roll on the baking sheet. Chilling the assembled rolls for 10 minutes before baking can also help set the shape.
- Can I use another kind of sausage?
- Yes, any fully cooked smoked sausage will work, such as chicken apple gouda, turkey kielbasa, or even andouille for spice. Just make sure it is finely crumbled so the filling tucks neatly into the dough.
Serving Suggestions
This little twist on pigs in a blanket feels special but still totally familiar and comforting.
Serve them with a mustard dipping trio or a crisp apple slaw to play up the sweet-and-savory flavors.
For a party platter, sprinkle warm rolls with chopped parsley or chives for fresh color and a little herby pop.
More pairings:
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